MCCB Chicago
Chinese restaurant · South Loop
2138 S Archer Ave, Chicago, IL 60616
Highlights
Charcoal grilled fish, Sichuan & Canton fare, modern vibe
Charcoal grilled fish, Sichuan & Canton fare, modern vibe
"A sleek and bar-like Sichuan spot in Chinatown Square with a busy, upbeat atmosphere. The food here is salty and aggressively seasoned (we mean this in a good way), so BYOB plenty of drinks. They have really great twice-fried pork, cumin lamb, and dan dan noodles." - adrian kane, john ringor
"Short for Modern Chinese Cook Book, MCCB focuses on the fiery specialties of China’s southwestern region. The grilled whole fish arrives in a bath of spicy chili broth — a can’t miss dish — and other hits include twice-cooked pork, fantail shrimp, and Chengdu dumplings. Of course, Sichuan classics like dan dan noodles and dry chili chicken are available, too. MCCB can get pretty packed, and it doesn’t accept reservations, so prepare to wait." - Jeffy Mai
"MCCB is a sleek and bar-like Szechuan spot in Chinatown with a busy, upbeat atmosphere. The food here is salty and aggressively seasoned (we mean this in a good way), so BYOB plenty of drinks. They have really great twice-fried pork, cumin lamb, and dan dan noodles." - Adrian Kane
"This small spot in Chinatown Square has shelves full of vinyl album covers and a chalkboard wall full of past diners’ signatures, Chinese characters, and sayings like “I Heart MCCB.” Well, it turns out we heart MCCB, too. Their specialty is Sichuan food, so expect tingly spice from dishes like grilled fish in a blazing red chili broth or salty twice-fried pork. The place can get busy and loud—but once you’re deep in a bowl of mala dry pot packed with seafood, meatballs, and lotus root, the euphoric numbing spice will be the only thing you’re focused on." - john ringor, adrian kane
"Modern Chinese Cookbook is the explanation behind the acronym of this modern retreat, tucked inside the sprawling Chinatown Square. You’ll understand the name once you catch sight of their menu—it’s a bible brimming with delicious selections leaning toward spicy Sichuan flavors.Meat or fish cooked over applewood charcoal originated as a street food in Chongqing. But here it’s one of the more unique items, and may be tailed by the equal parts spicy and sour pickle- and fish-soup, which packs a wallop for such a wee bowl. Finally, this kitchen also turns out an excellent version of wok-fried rabbit with cumin, peppercorn and cilantro, but their salt and pepper shrimp can’t be skipped. Full of flavor with a brittle shell, these beauties are hard to resist." - Michelin Inspector
